Rus Cuisines: Plov Or Pilaf

Plovs also known as pilafs are mixtures of grains, usually rice but not always, combined with meats, fruits, vegetables or any combination of the same. Historically plovs originated in northern China & Mongolia. They were a staple of the ancient Silk Road caravans as well as the later Huns, Mongols & Tartars. Some plovs are considered to be the "national" dish of Central Asian countries such as Kazakhstan, Uzbekhistan, Kirghizstan, etc. They now abound throughout Europe, Asia, parts of Africa & certainly have become major menus items in the Americas. Whether you call them plov, pilaf, pilav, pilov, polov, pileau, perlow, perloo, or peeloau it is still a plov.

In the Rus plovs have been historically evident from approximately the mid-3rd century among the Khazar tribal groups and the Huns. All over the former Soviet Union plovs are served as either a main dish or as a side dish. Plovs are considered to be a masterpiece of culinary arts by many folk. Fruited plovs seem to be the most popular followed by meat plovs.

The Muslim Moors took plovs to Spain during their conquest of much of the Iberian Peninsula where it evolved into what today is called paella. Usually it is made with a medley of seafoods & saffron also known as yellow rice. In Iran a very similar plov is made that pre-dates the paella by at least 5 centuries. In Crimea the ethnic Tartars make a seafood plov that is excellent. It is not made with saffron rice but does contain at least 4 types of seafood.

Plovs are delicious, tasty & easily made once one understands the steps involved. Not every plov is complicated but there are some that are very complicated indeed. Do be sure to try a plov or two from those listed in this article. You will love them I am sure.

Title: Frukti Plov - Fruited Plov
Categories: Kazakh, Asian, Vegetable, Low-cal, Ethnic
Yield: 8 Servings

2 c Basmati Rice uncooked
1/2 c Diced dried apples
1/2 c Diced dried apricots
1/2 c Dried dates chopped
1/2 c Raisins
1/2 c Prunes pitted & chopped
1/2 c Slivered almonds
1 c Mushrooms fresh sliced
1 ts Salt
1 ts Cinnamon ground
Water as needed for rice

Put water into a large pot and bring to a boil.
Add rice, stir & reduce heat.
Add the fruits & salt. cook for 15 minutes on medium heat.
Add remaining ingredients, stir, cover and continue for balance of cooking time.
Stir as needed.

*NOTE:
This dish may be served as a meatless main dish or as a side dish for poultry, fish, or beef. It is especially good with veal.